Strawberry Jelly Rolls

Ingredients

Makes 6 rolls – double the recipe and bake in a 9-by-13-inch pan if preferred (use 3 eggs rather than 4, if doubling)
2 large eggs, beaten
1/3 cup granulated sugar + 2 tablespoons for sprinkling
2 teaspoons cinnamon
6 small white dinner rolls
12 tablespoons+ strawberry jelly or jam (about 2 tablespoons per roll)
1/4 cup butter, diced into about 6 cubes (half of one stick)

Directions

• Preheat oven to 375F, line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside.
• In a small bowl, lightly beat two eggs with a fork; set aside. In another small bowl, combine 1/3 cup sugar, cinnamon, and stir to combine; set aside.
• With your thumb or finger, gently break the top surface of one roll, going about 1-inch deep and 1-inch wide. Don’t actually remove any bread, don’t “core” it; just open it up. Dip the bread in the egg, allowing some egg to enter the hollowed out part; let it soak into the interior. Dip and dredge the roll through the cinnamon-sugar mixture and place in prepared pan. Repeat with the other 5 rolls. Rolls will be nearly touching or touching each other in the pan depending on size; stagger them if necessary to avoid touching too much so they crisp up on the edges.
• After all the rolls have been dipped into the egg, coated cinnamon-and-sugared, and in the pan, spoon about 2 tablespoons of jelly into the hole of each roll; be generous (use your favorite jelly such as raspberry, blueberry, lemon, or cherry). Add a final dusting of about 2 tablespoons granulated sugar over the tops of the rolls, distributed evenly. Place cubed butter pieces in the bottom of the pan in open spaces; it’s okay if it touches rolls since it will melt and ultimately touch them.
• Bake for 9 to 10 minutes, or until rolls are golden. Butter will have melted and combined with excess cinnamon-sugar mixture and it will be bubbling and have thickened. Allow to cool and serve immediately, taking care not to miss any of the buttery cinnamon-sugar sauce on the bottom of the pan. Rolls are best fresh, but will keep in an airtight container at room temperature for up to 3 days.

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